The impact of food structure on taste and digestibility
The current knowledge on how food structures relate to perception is discussed.
Food structure is critical for optimal health
Much nutrition policy is nutrient-based, supported by nutrient science, food nutrient composition tables and dietary nutrient recommendations, but not by reference to food structure.
Potential applications of metagenomics to assess the biological effects of food structure and function
Metagenomics, or the collective study of genomes is an important emerging area in microbiology and related fields, and is increasingly being recognized as a tool to characterize the microbial community structure and function of diverse sample types.
The formation and breakdown of structured clots from whole milk during gastric digestion
The behaviour of milk fat globules in the coagula of unheated and heated (90 °C for 20 min) whole milk during gastric digestion was investigated using a human gastric simulator.
High pressure processing of meat: effects on ultrastructure and protein digestibility
The effects of high pressure processing (HPP, at 175 and 600 MPa) on the ultrastructure and in vitro protein digestion of bovine longissimus dorsi muscle meat were studied.
About this collection
This collection, Guest Edited by Professors Mike Boland and Mike Gidley, features selected articles from the 3rd International Conference on Food Structures, Digestion and Health. The 2015 Food Structures, Digestion and Health international conference presented a new opportunity to bring together food industry professionals, and world leading scientists from diverse disciplines with a common interest in food design that delivers better nutrition and improves consumer wellbeing.